Even Lebanese hunks make man’ooshe!
No one will deny that the French without their baguette can no longer be considered French; such is the case for the Lebanese and their man’ooshe.
Man’ooshe is a flatbread that is shaped like a round pizza and eaten for breakfast with various toppings; always freshly baked from a neighborhood oven; cost varies depending on the topping, but usually starts at 75 cents or so for a man’ooshe topped with zaatar (a thyme mixture) and olive oil.
If you eat your man’ooshe like most Lebanese folks on the go before heading for work, you can be guaranteed that you will not feel hungry for hours.
The most common toppings are zaatar and olive oil, my favorite; cheeses (a variety); kishek (a bulgur and yogurt and tomato mixture); all these toppings are offered with fresh vegetables, such as tomatoes, cucumbers, purslane, arugula, sprinkled liberally on the man’ooshe which is then folded and presented encased in a piece of white paper.
The common belief is this: the pungency of the zaatar topping is neutralized by the fresh vegetables.
Here is my favorite man’ooshe version, tasted at Souk el-Tayeb, made with a whole-wheat dough, topped with zaatar and olive oil and wrapped around a salad of fresh purslane and tomatoes.
- 1 batch of dough: click here for a recipe.
- 1 batch of zaatar
- olive oil
- Salad: a bunch of purslane, chopped tomatoes, a bit of chopped onion, dressing made up of olive oil, a dash of sumac and bit of lemon juice, salt to taste.
Click here for a man’ooshe with kishek recipe (red pepper, walnuts, kishek, onion)